James Kicinski-McCoy is a writer, specializing in creative marketing and branding, is a co-founder and editor of Mother Magazine, and co-owner of Two Son. She lives with her husband and four children in Nashville, Tennessee.

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ROASTED BRUSSEL SPROUTS WITH SWEET CHILI

11/01/2013

while i was in houston last month, i finally got a chance to eat at uchi, which opened up a couple of months before we moved. i went with two girl friends and let me say i was completely blown away by the meal. it was by far the most incredible sushi that i have ever tasted. the fish was so delicate that it seemed to melt in your mouth. if you are ever in houston or austin, please do yourself a favor and visit uchi. it will not disappoint. one of my favorite things on the menu were the brussel sprouts. they are so good and sure to convert anyone who isn’t a fan into a brussel sprout believer. i searched the web to find the recipe and found an adapted one here, but it seems complicated and has so many steps and ingredients that i did not have on hand. i kept searching and then found this one, with a lot less steps and a similar taste. i followed it almost exactly below…

cut ends off of brussel sprouts and cut in half. toss in olive oil until evenly coated and salt and pepper generously. spread your brussel sprouts evenly on a baking sheet and roast in a 400 degree over for 15-20 minutes or until browned and tender. while the sprouts are roasting, mix together your chili and fish sauces and add your minced garlic. once your sprouts are nice and roasted, remove them from the oven and transfer to a bowl. add your sauce, stir and coat evenly. next transfer the brussel sprouts back to the baking sheet and spread out evenly. place them back into the over for an additional 4-5 minutes, but watch them close so they don’t burn. you just want the sauce to slightly caramelize. remove from oven. serve and enjoy immediately.

p.s. rumor has it that they are opening up an uchi nashville location in 2016. yes!

I made these last night and subbed GF soy sauce for fish. They turned out amazing! My boyfriend, who has never had Brussels, loved them. I served them with sweet and sour tempeh and rice for a fully Asian inspired meal. Thanks so much for sharing this recipe!

I just tried this recipe and it was AMAZING. I made two very small additions. Along with the EVO, I added a little rice wine vinegar before roasting. And then afterwards I chopped up some bacon and threw that in the finished bowl. Divine.